The spice trade is one of the oldest in the world, first recorded in 50,000 BC. It has come a long way since its origins in the Middle East. One of the most common questions asked about spices is "How long do spices stay fresh?" Nearly all spices are good for 6 months in their powdered, or ground, state. Our spices are fresher than those found in the grocery store or from most places online. We do our best to purchase quality spices in their whole form and grind them in the store so you get the most out of your spices! There are numerous spices out there, and it can be intimidating to know what to do with them. That is why we sell everything in the quantity you need. You can buy 1 oz, when wanting to experiment, or 1 lb when using frequently.
Use the crunchy, slightly sweet pollen nuggets as a topping for hot cereal, mix it into yogurt, blend into smoothies, or sprinkle on baked good before they go into the...
Beet root color comes from betanin, a flavonoid with antioxidant qualities. This natural pigment is commonly used to tint food and beverages. A great replacement for Red Dye No. 2....
The Birch Tree is a soft-wooded tree native to northerly climates. The leaves are wedged shaped and have a pleasant odor but bitter taste used for teas and tinctures.
Also known as Curaçao, Seville, Bigarade, and Sour orange peel. Large pieces (about 1/2-inch) of peel cut while still green. Belgian Witbier (white beer) is made from wheat which is...
Cardamom is the dried, unripened fruit of the perennial Elettaria cardamomum. It has smoky, slightly bitter flavor with anise and menthol notes typical of cardamom. Commonly used in Saudi Arabian, North...
Black Garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. Sweet and potent with hints of balsamic vinegar or tamarind. Black Garlic's popularity...
Black Garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. Sweet and potent with hints of balsamic vinegar or tamarind. Black Garlic's popularity...
(Brassica Nigra) Black Mustard Seeds are exceedingly more pungent than others. Black Mustard Seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried, the taste is nutty...
Black Sesame Seeds are more flavorful, have a stronger aroma, and have the best quality of oil. Black Sesame Seeds have a nutty taste and can be sprinkled on a...
Brown Mustard Seeds are more pungent than yellow but less pungent than black. Brown Mustard Seeds are widely used in Indian, especially Bengali and Southern Asian cooking.
Brown Mustard Seeds (Brassica Juncea) are more pungent than yellow but less pungent than black. Brown Mustard Seeds are widely used in Indian, especially Bengali and Southern Asian, cooking. When fried,...
Burdock Root is cultivated in Japan where it is called gobo. It was once used in European beers to provide a bitter flavor. Use the dried, chopped root in tea blends...
Easy to use and quick to dissolve, our Butterfly Pea Flower delivers a subtle floral aroma and taste. More impressive is the natural blue hue that comes from steeping the...
